Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Antimicrobial Active
Packaging

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Antimicrobial Active Packaging

Introduction

Antimicrobial packaging is one of the application of active packaging.
It prevents surface growth of pathogenic micro-organisms in food by adding antimicrobial agents where large portion of spoilage and contaminations occur.
It allows controlled release of antimicrobial agents into the food surface during the storage and distribution[1].

Objectives

ANTIMICROBIAL PACKAGING

CONVENTIONAL PACKAGING

Principle

Antimicrobial packaging system is a hurdle to prevent degradation of total quality of packaged food, providing protection against micro-organisms[2].

Antimicrobial Packaging System

S.No	Antimicrobial agents:[2]	Films
1	Natural antimicrobial agents: - plant sources – extracts of spices & oils - Animal sources – chitosan - Microbial sources – bacteriocins, enzymes	- LDPE, LLDPE, PET
2	Chemical antimicrobial agents - Benzoic acid, sorbic acid	POLYOLEFIN, EVA

Methods Of Incorporating Antimicrobial Agents Into Films

1.Addition of sachets – pads[2].

2.Incorporation directly into polymer

3.Coating or absorption on polymer surface

4.Immobilization of antimicrobials by covalent linkages

5.Antimicrobial polymers

Conclusion

Antimicrobial packaging is a promising form of active packaging to improve safety and shelf of products.
The use of packaging material is not meant to be a substitute for good sanitation[1][2][3]